Hearts (serduszka czekoladowe)
1 egg white
3/4 cup sugar
1 cup ground, unblanched almonds
3 squares grated unsweetened chocolate
juice and grated rind of 1/2 lemon
Beat 1 egg white with 3/4 cup of sugar, mixing in 1 cup ground
unblanched almonds, 3 squares
grated unsweetened chocolate and the juice and grated rind of
1/2 a lemon. On sugar-sprinkled board, roll into finger-thick rolls
and form into hears. Bake on baking sheet in 325 oven 15-20 min.
Spread with white or chocolate glaze.
or Almond Macaroons
3 egg whites
1-1/4 c. powdered sugar
1/2 cup ground walnuts or almonds
Beat 3 egg whites over boiling water in double-boiler with
1-1/4 c. powdered sugar, sifted. Stir in 1/2 cup ground walnuts or
almonds, mix lightly and spoon mixture onto parchment-lined baking
sheet. Dry in 250 oven for about 1 hour.
Butter Bowtie Cookies
- 1 pound (450g.)sweet (unsalted) butter,
- 1 cup (240ml) sugar,
- 4 hard-boiled egg yolks, finely crumbled,
- 4 ½ cups (1050ml) white flour,
- 1 ½ teaspoons (7ml) vanilla extract.
Thoroughly mix the butter, sugar, egg-yolks and vanilla extract,
then slowly mix in the flour and knead. If the mixture appears to be
too liquid, add a little flour.
Place the kneaded ball into the refrigerator for at least 2 hours.
Roll out the mixture on a board until about ¼ inch thick (about
7mm) - this is the thickness of a standard pencil.
Cut strips about ¼inch wide (12mm) and 6 inches (150mm) long, and
twist into a figure-eight, like a pretzel.
Break an egg, and smear the bow-ties. Sprinkle with colored sugar.
(Alternatively, you may sprinkle with poppy seed instead).
Place on baking tray and insert into oven preheated to 400°F (200C)
for 20 to 25 minutes.
Watch carefully towards the end as the cookies burn very easily.
Honey Spice Cake
1 cup sugar
1 T. honey-spice cake seasoning
1 teaspoon baking soda
1 cup honey
3 cups flour
Cream 2 eggs and 1 cup sugar until white. Add 1 T. honey-spice cake
seasoning, 1 teaspoon
baking soda dissolved in 3 Tablespoons water, 1 cup honey and 3 cups
flour sifted. Work ingredients well into a dough, then kneed awhile on
floured board. Sprinkle with flour and roll out 1/2 -inch-thick. Cut
into rounds or whatever other shapes you like (Christmas shapes).
Place on greased baking sheet and bake in 400 oven about 10 min. Store
in airtight tin or jar and add glaze before serving. Chocolate-covered
honey-spice hearts are traditionally passed out to youngsters by St.
4 egg yolks
1 whole egg
1/2 teaspoon salt
1/3 cup confectioners' sugar
2 tablespoons rum or brandy
1 teaspoon vanilla extract
1 1/4 cups flour
3 cups vegetable shortening for frying
Confectioners' sugar for topping
In a large bowl of an electric mixer, combine egg yolks, egg and salt.
Beat on highest speed until mixture is thick and drops softly from the
beaters, 7 to 10 minutes,
Beat in sugar, a small amount at a time. Beat in rum and vanilla
extract. Remove from mixer. Fold flour into mixture by hand until
Turn dough onto generously floured surface. Knead dough until blisters
form on the dough, about 10 minutes. Add small amounts of flour as
needed to surface to keep dough from sticking. Divide dough in half.
Cover one half with inverted bowl, towel or plastic wrap to prevent
Roll out other half of dough as thin as possible, (about an 8 x
12-inch rectangle). If dough resists, let it rest for a few minutes
and resume rolling. Cut dough into 2 x 4-inch rectangles. Make a
2-inch slit from center almost to end of each dough strip. Pull
opposite end of strip through slit to twist the dough. Repeat with
In a large skillet, heat vegetable shortening until it reaches 350
degrees F on a deep-fat fry thermometer. (This is important, if the
oil is too cool, dough will absorb too much oil; if it is too hot, the
pastry will burn on the outside and not cook properly on the inside.)
Add a few angel wings at a time and fry until
golden on both sides, turning about halfway through cooking time,
about 1 1/2 minutes total. Remove to drain on paper towels. Repeat
with remaining angel wings until all are fried. Cool completely and
dust liberally with confectioners' sugar. Store in airtight container.
CHRUSCIKI (Polish Fried Cookies)
Makes 4 dozen cookies
Place flour and sugar in medium bowl; stir to combine. Make well
in center of flour mixture; add egg yolks, sour cream and vodka.
Stir with spoon until soft dough forms.
Place dough into 2 discs; wrap in plastic wrap and refrigerate
until firm, 30 minutes or overnight.
Working with 1 disc at a time, unwrap dough and place on lightly
floured surface. Roll out dough with lightly floured rollling pin
to 1/8 -inch-thick (12 x 10-inch) rectangle. Cut dough
lengthwise in half; cut each half into 12 strips.
Make 1-inch vertical slit down center of each strip. Insert one
end of strip through cut to form twist; repeat with remaining
Heat oil in large saucepan to 375 degrees F. Place 6 strips at a
time into hot oil. Fry about 1 minute or until golden brown,
turning cookies once with slotted spoon. Drain on paper towels.
Place 1/3 cup powdered sugar in small brown paper bad. Add 6 warm
cookies at a time; close bag and shake until cookies are coated
with sugar. Repeat with additional sugar and remaining cookies.
Cookies are best when served immediately, but can be stored in
airtight container 1 day.
Makes 10 servings
Prepare crust: Combine graham cracker crumbs, sugar, butter and
cinnamon in a medium bowl. Mix until well-blended and mixture
resembles wet sand. Press it into a 9-inch springform pan. Bake in
a preheated 350-degree oven for 9 minutes. Let cool on a wire
Make the filling: In a large mixing bowl, mash farmers cheese well
with a fork or potato masher. Add sugar, eggs, flour, whipping
cream, vanilla extract and salt. Mix with a fork until combined.
Pour filling into prepared crust.
Bake in a pre-heated 350-degree oven for 1 hour. Turn oven off and
leave cake in the oven for 30 minutes. Remove from oven and let
cool on a wire rack for 3 hours. Chill for several hours before
Swiateczna (Polish Honey Bars)
Makes 32 bars
1/2 cup sugar, divided
2 tablespoons boiling water
1/3 cup honey
2 tablespoons margarine
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 cups of all-purpose flour
3 tablespoons cold water
1 teaspoon baking soda
Chocolate Filling (recipe follows)
Combine 2 tablespoons sugar and boiling water in small heavy
saucepan over medium heat; stir until disolved and slightly brown.
Add remaining sugar, honey, margarine, allspice, cinnamon, cloves
and nutmeg; bring to a boil over high heat, stirring consantly.
Remove saucepan from heat; pour mixture into medium bowl. Cool.
Add flour, cold water, egg and baking soda to cooled sugar
mixture; stir with spoon until well blended. Cover; let stand 20
Preheat oven to 350 degrees F. Grease and flour 15x10 inch
jelly-roll pan; set aside. Roll out dough on llightly floured
surface with lightly floured rolling pin to almost fit size of
pan. Press dough evenly into pan to edges. Bake 10 to 13 minutes
or until dough springs back when lightly touched in center. Remove
pan to wire rack; cool completely.
To remove cookie base from pan, run knife aroudn edge of cookie
base to loosen it from sides of pan. Place wire rack top side down
over pan; flip rack and pan over together. Cookie base should drop
out of pan onto rack. Cut cookie base in half to form two
Prepare Chocolate filling; spread evenly over 1 rectangle. Top
with other rectangle, flat side up. Wrap cookie sandwich in
plastic wrap. Place baking sheet on top of cookie sandwich; place
heavy cans or other weights on baking sheet to press sandwich
layers together. Let cookie sandwich stand overnight.
When cookie is ready to frost, melt chocolate chips in 2-cup glass
measure in microwave at MEDIUM (50% power) 2 to 3 minutes,
stirring occasionally. Dip wide part of each almond into
chocolate; place dipped almonds on wax paper to set.
Remove weights and baking sheet from cookie sandwich; unwrap.
Spread remaining melted chocolate over top. Before chocolate sets,
score top of cookie sandwich into 32 bars. Place 1 dipped almond
on each bar. (If chocolate has set, it may be necessary to reheat
almonds in microwave for a few seconds.) Let stand at room
temperature until set; cut into bars.
Chocolate Filling (Makes about 1
- 1/4 cup whipping cream
- 1/2 cup semi sweet chocolate chips
- 1 cup natural almonds, toasted and ground
- 3/4 cup powdered sugar, divided
- 1/2 teaspoon vanilla
Heat cream and chocolate chips in small saucepan over medium heat
until melted and smooth, stirring constantly. Remove from heat; stir in
almonds, 1/2 cup powdered sugar and vanilla with spoon. Stir in
additional powdered sugar until filling is stiff enough to spread.
PACZKI (Polish Donuts)
Mix half the flour iwth 250ml of lukewarm water and the
yeast. Leave to rise in a warm place fro 20 minutes. When it begins to
rise, mix the remaining flour and water and the sunflower oil. Sprinle a
little salt on the dough and knead until it becomes moist. Sprinkle
lightly with flour and leave to rise and dry in a warm area for 30
minutes. When you press the dough with your finger and it springs back
immediately, it is ready to fry.
Pull off pieces of dough and shape into donuts. Set
aside. Heat oil in deep frying pan until very hot and drop the donuts
into it. Fry until nicely browned on all sides. When cooked, they should
feel light when pricked with a toothpick. Drain on kitchen paper. Pile
up the donuts in a bowl and dredge with a little sugar. Serve warm. Make
approximately 16 donuts.
MEDIANYK (Honey Cake)
Cream the butter and seperate the eggs. Add the room
temperature yolks, one at a time, to the butter and beat well. Mix in
the honey. Sift the flour, baking powder, and spices twice and add to
the butter mixture. Whip the egg whites until stiff. Fold a little of
the egg whites into the batter, then add the rest of them, folding them
gently into the batter. Pour the batter into a buttered and floured loaf
pan. Bake in a preheated 350 degrees F oven until firm on top and a
toothpick inserted in the center comes out clean, about 1 hour. Cool in
the pan, for 10 minutes. Then remove and finish cooling on a wire rack.
MEDIANYKY (HONEY COOKIES)
4 c unbleached all-purpose flour
1 t ground cinnamon
1/2 ts ground cloves
1/2 ts ground ginger
1/2 ts ground nutmeg
1 c powdered sugar
2 ts baking powder
2 extra large eggs
1 c honey
2 tb chopped orange peel
1 lg egg, beaten with a little water for glazing
20 blanched almonds
coarse sugar crystals
Sift the flour, spices, sugar, and baking powder together, blending
well. Add the eggs, honey, and orange peel to make a soft dough.
On a floured work surface, roll out the dough to about 1/2-inch
thick. Cut into shapes with cookie cutters, and place on a lightly
greased or non-stick cookie sheet, brushing each one with the egg
wash glaze. Place 1/2 of an almond in the top center of each
and sprinkle with the sugar crystals. Bake in a preheated 350 Degree
F. oven until done, about 15 minutes. Cool on wire racks and store
in airtight tins.
Pierniki (Polish Spice Cookies)
Yield: 1 Servings
1 c honey
4 c flour pinch of black pepper
1/2 ts cinnamon
1/2 ts nutmeg
1/2 ts cloves
1/2 ts allspice
1 c sugar
1 ts soda, dissolved in a little
Heat the honey until it boils, then allow it to cool to lukewarm.
Sift the flour with the spices. Beat the eggs with the sugar until
thick. Add the soda, the honey, and the flour. Mix well. Roll out the
dough on a lightly floured board to 1/4-inch thickness. Cut cookies
in whatever shapes you like.
Bake them on buttered sheets in a 350F oven for about 10 to 15
minutes, or until just lightly browned. The Pierniki may be
decorated with a thin glaze made of confectioners' sugar, water,
almond or vanilla extract, and a drop of food coloring.